Miso-Maple Loaf
Serves: 10
Recipe by Lynmar Estate Chef David Frakes
1 3/4 C all-purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
3/4 C sugar
1/4 tsp fine sea salt
finely grated zest of 1 orange or tangerine
4 oz unsalted butter, at room temperature
1/4 C white miso
1/4 C pure maple syrup
2 large eggs at room temperature
1 1/2 tsp pure vanilla extract
1/3 C buttermilk, well shaken before measuring
- Center a rack in the oven and preheat to 350 degrees.
- Butter an 8 1/2-inch loaf pan and dust with flour or use baker's spray.
- Whisk together the flour, baking powder and baking soda.
- Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer.
- Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange.
- Add the butter, miso and maple syrup to the bowl.
- If using a stand mixer, attach the bowl and fit it with the paddle attachment.
- Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until smooth and creamy texture.
- One by one, add the eggs, beating for a minute after each one is added.
- Beat in the vanilla. The mixture might curdle, but this is temporary.
- Turn off the mixer, add the dry ingredients all at once and then pulse to begin the blending.
- Beat on low speed until the dry ingredients are almost incorporated.
- With the mixer still on low, pour in the buttermilk and blend well.
- Scrape the batter into the pan, working it into the ocrners and smoothing the top.
- Bake for 50-55 minutes, checking the loaf after 40 minutes covering the top loosely with a foil or parchment tent if it's browning too fast.
- The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean.
- The top will be flat and most likely cracked down the middle.
- Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack, turn it right side up.